Having had a passion for food since a young age, Joshua Moroney decided to follow in his grandparents’ footsteps. He started as a kitchen hand at a local restaurant in Shellharbour, NSW and completed his apprenticeship at Relish, Shellharbour, Rockpool Bar and Grill, Sydney, and Jonah’s at Whale Beach.
He has spent half his life in the hospitality industry and is the head chef of Nomad, Melbourne, having previously worked at the Bistro Moncur in Woollahra and Nomad, Sydney.
Moroney believes in simple and wholesome food where the ingredients speak for themselves. He also enjoys open-fire cooking and is inspired by Lennox Hastie and Jacqui Challinor, his mentor.
Before the pandemic, Moroney had the opportunity to spend over a year in Shanghai, where he opened two restaurants with his former colleague and best friend, one of which received the “New Restaurant Of The Year” award from Time Out.
The restaurant, Botanik, was a 24-cover rooftop restaurant, booked out three months in advance. The rooftop also had a garden where they grew their produce. It also had an open-fire cooking and a woodfired kitchen. As a charcuterie lover, Moroney also experimented with tuna salami, vegan Chinese date salami and a mushroom in Shanghai.
“The language barrier is tremendous. I did not speak Mandarin, and I was not only opening and working in a Mandarin-speaking kitchen, I was leading a team of 15 chefs who didn’t
speak English. My time opening these restaurants taught me valuable life skills, broadened my mindset and gave me confidence. No barriers are insurmountable,” said Moroney.
According to Moroney, maintaining physical and mental health is a constant struggle in the industry, with the staff usually burning out. He appreciates that the new young talent is more socially aware of this and is trying to keep these horrific stories in the past.
Another challenge the industry faces is the economy, the low disposable income and the shortage of skilled workers passionate about food and knowing the ropes of each section.
With AI disrupting so many industries, he believes that although introducing QR codes and robotics in the front of the house is cost-effective in the long term, it dilutes the social interaction many guests seek when they dine out.
While he is still settling into the additional responsibilities of Head Chef, Moroney would like to open a small restaurant, or a pop-up venue on a farm, showcasing fresh produce and paddock to plate.
“Who knows where my career will take me? The possibilities are endless; Executive Chef, Consultant, Mentoring others as they have mentored me, return the favour and pay it forward.”
Moroney encourages upcoming chefs to follow their dreams and be prepared for the sacrifices involved, as there are no shortcuts. One needs to have the drive and willingness to learn to succeed.
